The core of an onion : peeling the rarest common food-featuring more than 100 historical recipes

Summary: From the New York Times bestselling author of 'Cod' and 'Salt', 'The Core of an Onion' is a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world. Just as the scent of sautéed onions will lure anyone to the kitchen, 'The Core of an Onion' is sure to draw readers into their savory stories at first taste.

Record details

ISBN: 9781635575934 (hardcover)
Physical Description: print
226 pages : illustrations ; 22 cm
Publisher: New York : Bloomsbury Publishing, 2023.

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

Introduction: the fragrance of the earth -- Part one. The world according to onions -- An extraordinary lily -- Old world onions -- The Americas know their onions -- Looking for the perfect onion -- Part two. How to eat an onion -- Onion soup -- Sauces -- Boiled, braised, roasted, and stuffed -- Caramelized and glazed -- Creamed onions -- Fried -- Eggs and onions -- Puddings, custards, and cakes -- Tarts and pies -- Bloody onions -- A pickle -- Onion bread -- Sandwiches.